Garlic Broccoli Pasta
A quick and easy weeknight meal featuring spaghetti tossed with bright broccoli and garlic, perfect for a healthy dinner.
Ingredients
Pasta and Vegetables
- 8 oz spaghetti or pasta of choice Use whole wheat or chickpea pasta for extra fiber.
- 2 cups broccoli florets Cut into bite-sized pieces.
Sauce
- 2 tablespoons olive oil Extra-virgin for flavor.
- 3 cloves garlic Minced.
- 1/2 teaspoon red pepper flakes Optional, for heat.
- to taste Salt For seasoning.
- to taste Freshly ground black pepper For seasoning.
- for serving Grated Parmesan cheese Optional; can omit or swap for nutritional yeast for a vegan option.
Instructions
Cooking Pasta and Broccoli
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until just shy of al dente.
- With about 3 minutes left on the pasta time, add the broccoli florets to the pot so they cook briefly with the pasta.
- Drain the pasta and broccoli, reserving 1/4 to 1/2 cup of the pasta cooking water.
Creating the Sauce
- In a large skillet, warm the olive oil over medium heat until it shimmers.
- Add the minced garlic and red pepper flakes. Sauté for about 1 minute, stirring constantly, until fragrant.
- Add the drained pasta and broccoli to the skillet and toss gently, adding reserved pasta water a tablespoon at a time until you reach a silky coating.
- Season generously with salt and pepper to taste.
Serving
- Serve immediately with grated Parmesan or a sprinkle of nutritional yeast if desired.
Notes
For a creamier texture, stir in a spoonful of ricotta or a splash of unsweetened plant-based milk off heat. Top with toasted pine nuts or almonds for a nutty finish.